English Pea “Carbonara” Pasta
I started out to make an English Pea pesto and this is what the final recipe turned out to be - Enjoy
1 box of pasta, cooked as directed and 1 cup of pasta water reserved
3 cups fresh English green peas, Trader Joe has them, you will need two bags
3 shallots, sliced into rings
1 shallot, minced
2 garlic cloves, minced
¼ cup corn starch
1 large egg
1 egg yolk
3 sprigs of fresh thyme
½ to a cup Sheep Parmesan, grated, plus more shaved for serving
¼ cup Almond Milk, unsweetened
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon of ground coriander
pinch of nutmeg
Salt and pepper to taste
Red Pepper Flakes to taste
Enough oil for choice for frying
Heat up oil to the desired temp for frying, everyone has their own method.
Place shallot rings in a bowl with corn starch and toss to coat. In batches fry up shallots until crispy, aside a side to cool and drain.
Steam the 2 cups of the peas until they are tender, about 5 minutes, then set aside to cool.
In a blender or food processor, blend, 2 cups of the cooked and ½ cup of the raw peas egg, egg yolk, grated cheese and almond milk until smooth. Season with salt, pepper and red pepper.
In a Large deep skillet, drizzle olive oil, over medium heat, add minced shallots and sauté until tender. Remove from heat and add the garlic, spices and thyme, toss. Next add pasta, extra peas (raw) to the skillet and toss, add pea sauce. Toss quickly to avoid the eggs from scrambling. Add the reserved pasta water as needed to thin out the sauce
Transfer to serving bowls and top with extra Parmesan and shallot rings – Enjoy